New Decaf Arrival From Oromia, Ethiopia

This organic, fair-trade coffee is decaffeinated with a clean and chemical-free Mountain Water Process.

SEPTEMBER 23,2021

Established in 1999, the Oromia Coffee Farmers’ Cooperative Union has quickly become the largest Fair Trade coffee producer in Ethiopia. The OCFCU was formed when 23,691 members of 35 small cooperatives came together with the goal of exporting their coffee directly to the specialty market. All six of their Oromia Highland Coffee varieties (Yirgacheffe, Sidamo, Limu, Lekemptl, Jima, & Harrar) are grown by indigenous farmers in the southwestern rainforests of Ethiopia. Oromia’s coffee is heirloom, forest- grown, and organic. In 2005, the cooperative was awarded first place for their unwashed coffee in the East African Fine Coffee Association cupping competition. Of the top ten qualifiers in the competition, three were Oromia members. Focusing on 100% organic production, Oromia produces approximately 70 containers annually and has over 7,000 members who are Fair Trade certified. Given the proud history of Ethiopian coffee, and the unique flavors and aromas of this cup, this Organic Ethiopian is sure to please even the most critical palate.

Mountain Water Process is certified organic and 100% chemical-free.

• TASTING NOTES | Tangerine, Strawberry, Nutmeg, Honey

• ORIGIN | Oromia, Ethiopia

• CERTIFICATIONS | USDA Organic, Fair Trade

• CAFFEINE | 2 mg caffeine per capsule

• ALLERGENS | None

• SOIL | Vertisol

• PROCESSED | Raised beds

• ALTITUDE | 1500 meters

• VARIETALS | Ethiopian Heirloom

• HARVEST | November

• EXPORT | April

• OTHER | No other additives or preservatives

• RELEASE DATE | September 23, 2021

• Artizan Coffee Co. is not affiliated with, endorsed or sponsored by Nespresso. Nespresso® is a registered trademark of Société des Produits Nestlé S.A.

• LOT: 1112

ROASTING

Artizan Coffee uses a complex, time-consuming and skilled process known as “split-roasting” technique for this estate coffee. One part the beans are roasted for a shorter time and a lighter color in order to highlight the delicate flavors and aromas of the coffee. The other part is slow-roasted for a longer time and darker color to add body and intensity.